Eggs Masak Branda/Belanda
A few eggs drenched in the ever-appetizing sweet and sour sauce served with steamed white rice plus dollops of sambal belacan (a Malay style sambal with roasted shrimp paste).
Servings: 3 people
Ingredients
- 4-5 eggs fried "well done"
- 1 onion cut into rings and then cut into half
- 1/2 red chili sliced thinly
- 1/2 stalk scallion sliced diagonally
- 1/8 teaspoon salt
- 1/8 teaspoon fish sauce optional; if you don't use fish sauce, add extra salt
- 3 1/2 tablespoons sugar or to taste
- 3 tablespoons cooking oil
- Tamarind pulp the size of a small ping pong ball
- 1 cup water
Instructions
- Fry the eggs until well done and set aside.
- In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the pulp to extract the juice, then use only the juice and discard the remaining pulp.
- Heat your wok and add the cooking oil. Sauté the onions for 2-3 minutes until they turn slightly brown and aromatic.
- Add the fried eggs and stir quickly. Lower the heat, then add the tamarind juice and bring it to a boil.
- Add the sugar, salt, fish sauce, scallions, and chili. Simmer for 1-2 minutes, then serve hot.
Notes
It's not easy to get the perfect sweet and sour flavor so you have to taste the sauce a few times in order to get that perfect balance. This dish is supposed to be both sweet and sour, and a little salty. When I made this in Penang, I used less sugar because the sugar in Malaysia is a lot sweeter/stronger than in the US. So, please let your taste bud guide you during the cooking process. If it's not sour enough, extract more juice from the tamarind pulp. If it's too sour, add more sugar and some water. My mother also makes masak branda with salted fish . I will have to share the recipe one day.
Nutrition
Serving: 3people | Calories: 280kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 206mg | Sugar: 16g